Raan – Leg or Lamb Roast

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This Lamb leg roast can also be prepared with Mutton or Goat. Meat is marinated in a rich blend of Mughlai spices and then roasted in an oven. This is served carved with roast potatoes and a delicious and easy to make gravy. Perfect for any big family feast. Fit for a King … or a Queen!

Raan – Leg or Lamb Roast

Ingredients

  • Marinade
  • 2 cups yogurt
  • 1/2 cup sour cream
  • 2 tsps Salt
  • 6 tbsps Ginger and Garlic paste
  • ½ tsp Turmeric
  • 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • 1 cup fried onions
  • 7 lb (3 kg) boneless Lamb
  • 3 tbsps Papaya paste
  • ½ cup fresh Coriander and Mint
  • 2 + 2 cups finely minced onions
  • 2 green chillies (2 tbsps) sliced
  • 1 green chilli slit in half
  • Salt
  • Potato Wedges
  • In a bowl add yogurt and sour cream and mix this together
  • Addsalt and the fresh Ginger and Garlic paste
  • Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • Add 1 cup fried onions and mix well
  • Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  • Add about a cup of the prepared marinade and then add the Papaya paste
  • Throw in the chopped fresh coriander and mint
  • You want to make sure that that marinde goes into every nook and cranny
  • Flip it over and get the other side as well
  • Marinate this in your fridge overnight
  • In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  • Add the green chillies
  • Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  • Remove the lamb and keep aside
  • Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  • When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  • Add a bit more oil in and saute the rest of the minced onion
  • Add one green chilli slit in half
  • While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  • Add the rest of the marinade that was stored
  • Add salt to taste and heat till it starts to bubble and you see the oil floating at the top

Instructions

  1. In a bowl add yogurt and sour cream and mix this together
  2. Add salt and the fresh Ginger and Garlic paste
  3. Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  4. Add 1 cup fried onions and mix well
  5. Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  6. Add about a cup of the prepared marinade and then add the Papaya paste
  7. Throw in the chopped fresh coriander and mint
  8. You want to make sure that that marinde goes into every nook and cranny
  9. Flip it over and get the other side as well
  10. Marinate this in your fridge overnight
  11. In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  12. Add the green chillies
  13. Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  14. Remove the lamb and keep aside
  15. Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  16. When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  17. Add a bit more oil in and saute the rest of the minced onion
  18. Add one green chilli slit in half
  19. While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  20. Add the rest of the marinade that was stored
  21. Add salt to taste and heat till it starts to bubble and you see the oil floating at the top
https://kravingsfoodadventures.com/raan-leg-lamb-roast/

Chana Chole

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Some recipes just make you want to go balle balle!!!! Punjabi dishes in Indian cuisine are crazy popular and for good reason. From Parantas to garma garam Tandoori Chicken we are always left wanting more. Their Chana or Chole is no exception. Made famous by the way side restaurants or Dhabas, this Chana Chole is always served steaming hot with a bread called the batura. This can also be eaten as a main or a side with roti or rice. What I love about this recipe is that the chana or garbanzo beans as we know it in this part of the world is cooked together with spices and black tea thus infusing the delicate beans with flavor and color.

What’s interesting about this recipe is the use of black tea. This is used to flavor the chana as well as impart a deep color.  I like to use a homemade Garam Masala in this recipe to give it it’s rich taste – https://youtu.be/kkiYMQrYqUc

In this video I guest star the popular dance troupe Maritime Bhangra Group a Canadian group I found on YouTube.

Chana Chole

Ingredients

  • 1 cup Chickpeas or Garbanzo beans
  • Spice bag - Bay leaves, Cinnamon, Cardamon & Black Tea
  • 3 tbsps Ghee
  • 1 cup diced Onion
  • 2 green Chillies slices - 2 tbsps
  • 1 tbsp each Ginger & Garlic paste
  • 1 tsp each Coriander & Cumin seeds
  • 1 tsp each Turmeric powder, Chilli powder, Coriander powder & Garam Masala
  • 2 - 3 cups fresh diced Tomatoes
  • Salt
  • 1/2 cup Water
  • 1/2 tsp Asafoetida or Hing
  • Coriander

Instructions

  1. Soak the Chana overnight
  2. Add to a pressure cooker and cook for about 3 vessels with water and a spice bag till the chana is cooked but not over cooked
  3. In a saute pan, melt the ghee and saute the onions followed by the green chilli
  4. Add the Ginger and Garlic paste and the Coriander and Cumin seeds
  5. Add the spices and mix everything together
  6. Add the Tomatoes and cook till mushy
  7. Add the Chana and water into the saute pan and cook till the gravy thickens
  8. Add a pinch of Asafoetida
  9. Finish of with some chopped Coriander
https://kravingsfoodadventures.com/chana-chole/

Rogan Josh

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In memory of Sunanda Pushkar Menon

My memories of Rogan Josh takes me back to my Dubai days with my boss and friend Sunanda Pushkar Menon. She was a proud Kashmiri and would present her Rogan Josh at every potluck gathering. We used to joke that she didn’t know how to make anything else, but now I realize that it was with great pride as a Kashmiri that she wanted to share her precious culture with us. Sadly Sue passed away very tragically a few years ago. I didn’t learn how to make this till many years later, but I still always associate Rogan Josh with the memory of Sue. RIP

According to my research, this was brought to India from Persia but the Moghuls. They used to come to Kashmir during the hot months to stay cool. The original recipe was made with Onions, Garlic & Tomatoes. Over time and with all the religious turmoil in the region, the Hindu Pandits made their own version and omitted the Onion, Garlic and Tomatoes. This version is most popular today although the Muslims still make a version using Onions, Garlic & Tomatoes.

 

Rogan means fat and Josh means to stew or slow cook so the literal translation means slow cooked meat in fat. Josh also mean enthusiastic or power and Gosht means meat so it could be derived from that word too.

 

Lamb is preferred for this recipe although Mutton is widely available and used in many recipes as well. The key ingredients are fennel, ground ginger and asafetida or Hing. The meat is slow cooked in spices and yogurt till tender. The famous red coloring of a Rogan Josh comes from the Alkanet Root called Ratan Jot. This when infused in hot oil leeches this amazing natural red color.

Rogan Josh

Ingredients

  • Piece of Ratan Jot
  • 1/2 hot oil for infusing
  • 1 lb bone in Lamb chunks
  • 5 Kashmiri Chilies, de seeded and soaked overnight in hot water
  • 1 tsp Cumin seeds
  • 2 inch stick of Cinnamon
  • 5 cardamoms
  • 3 black cardamoms
  • 2 tsps Fennel seeds
  • 8 cloves
  • 8 black peppercorns
  • Pinch of saffron
  • ½ tsp Turmeric
  • Juice of a Lime
  • ½ cup of Mustard oil,
  • Whole spices: bay leaf, cinnamon and cardamom green and black and some fennel seeds
  • 1 cup stirred yogurt
  • 1 cup water
  • 1 tsp ground ginger powder
  • ½ tsp of Asafoetida or Hing
  • Salt

Instructions

  1. Add the Ratan Jot to a bowl and pour ½ cup of hot oil on it and leave it to infuse
  2. Make a spice powder but processing the cumin, cinnamon, cardamons green & black, fennel seeds, cloves, black peppercorns, saffron & turmeric
  3. Add the soaked red chillies and the juice of a lime and a little of the water that the chillies were soaked in to make a nice paste
  4. Add half of that spice paste with some salt to marinate the meat
  5. Heat the mustard oil till it starts to smoke and add the meat, brown on one side and flip
  6. Reduce the heat and add the rest of the spice blend
  7. Add the yogurt
  8. Add 1 cup of water to the food processor and add that in as well
  9. Add the Ginger powder and Asafoetida
  10. Cook low and slow for about an hour stirring frequently
  11. Add the Ratan Jot infusion halfway through the cooking process
https://kravingsfoodadventures.com/rogan-josh/

 

 

Ragda Pattice

Potato Patty (recipe below)

 

White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)
Date & Tamarind Chutney (recipe below)

Green Chutney (recipe below)

Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.

This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.

To assemble, place the patty at the bottom, the whote pea or vatana curry can be piled on top or on the side(typically it’s served on top), dot with tamarind & green chutney and pile the crunchy sev on top, Garnish with Coriander leaves and serve.

Ragda Pattice

Ingredients

  • Potato Patties
  • 6 Potatoes, boiled and mashed
  • 1 tsp each Ginger & Garlic paste
  • I tsp each Cumin, Coriander, Haldi and Chaat Masala
  • Salt to taste
  • Cornstarch
  • Oil
  • White Pea(Vatana) curry or Ragada
  • 1 cup white peas soaked overnight
  • 1 onion finely chopped(1 cup)
  • 2 – 3 Green Chillies
  • 3 – 4 tomatoes (2 cups)
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each red Chilli, Haldi and Coriander
  • 1 tsp Chaat Masala
  • Salt
  • 1/2 cup chopped Coriander
  • Date & Tamarind Chutney
  • 15 – 20 seeded Dates
  • Equal quantity Tamarind
  • 2 tbsps Jaggery(unrefined cane sugar)
  • 1 tsp each Cumin & Fennel seeds
  • 1 tsp each, Ginger powder, Black salt and Chilli powder
  • 2 cups water
  • Green Chutney
  • Juice of 2 Limes
  • 1 inch piece Ginger sliced
  • 5 cloves Garlic sliced
  • 1 tsp green Chilies sliced
  • 10 leaves fresh Mint
  • 1 tsp each Chilli, Cumin powder
  • 1 tsp Chaat masala
  • 3 cups fresh Coriander

Instructions

  1. Potato Patties
  2. Mix everything together and make into patties
  3. Dust with some cornstarch and shallow fry
  4. White Pea(Vatana) curry or Ragada
  5. In an open pressure cooker, heat some oil, sauté onions and chillies
  6. Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy
  7. Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins
  8. Let the pressure cooker rest for 10 mins before opening it
  9. Add Chaat masala and Coriander
  10. Date & Tamarind Chutney
  11. Chop the dates and tamarind coarsely
  12. Add the water to a large sauce pan and bring to the boil
  13. Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins
  14. Dry roast the cumin and fennel seeds and grind to a powder
  15. Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins
  16. Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney
  17. Green Chutney
  18. Add all the ingredients and just 1/3 of the Coriander leaves to a food processor and process to a paste before adding the rest of the Coriander
https://kravingsfoodadventures.com/ragda-pattice/

Hariyali Boti Kebab

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Hariyali boti kebabs are simply little chunks or boti of Chicken good in a green or hara spice bend. This kebab is similar to other kebab recipes that I have made like the Hara kebab or the Pahadi Kebab. Coriander and Mint are ground up together with green chilli, ginger and garlic and other spices and is used to marinate delicate chunks of meat. The marinade is finished off with some dried fenugreek, yogurt & mustard oil.

 

I made these kebabs to take to a cottage that are owned by some friends. They absolutely LOVE food and these kebabs did not disappoint. Although it’s beast cooked over coal or in a tandoor, you can also use your BBQ or the oven. You could also just pan fry it.

Hariyali Boti Kebab

Ingredients

  • 2 lbs cubed Chicken thigh meat
  • Juice of 1.5 Limes
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • Salt
  • 1 inch piece Ginger, chopped
  • 4 – 5 cloves Garlic
  • 2 tbsps green Chillies sliced
  • 10 peppercorns
  • 1 tsp red Chilli powder
  • 1 tsp Garam Masala
  • 1 tsp Turmeric powder
  • ¼ cup fresh Mint leaves
  • 2 cups fresh Coriander, stems & leaves
  • ¼ - ½ cup water
  • 1 tsp Kasuri methi or dry Fenugreek
  • 2 tbsps hung Yogurt
  • 1 tbsp Mustard Oil

Instructions

  1. Marinate the chicken with the juice of ½ a lime and the ginger and garlic paste. Also add salt to taste and leave for an hour
  2. In a food processor add the rest of the lime juice, the ginger and garlic, the green chillies, mint and about ½ cup of the Coriander and blend
  3. Add some water to help it along
  4. Add the pepper, some salt and the rest of the coriander
  5. Also add the dry spices and blend
  6. Pour this marinade over the chicken and mix well
  7. Add the kasuri methi or dry fenugreek, the yogurt and the oil
  8. Mix well, skewer and cook on a hot grill
https://kravingsfoodadventures.com/hariyali-boti-kebab/

 

Silken or Reshmi Chicken Kebabs – Mild and tender chunks of grilled Chicken

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Reshmi or Resham in Hindi means silk and these kebabs with their delicate taste and texture feel like silk in your mouth. This Mughlai Kebab is insanely popular. It’s served on it’s own and is also always included in a Kebab platter together with Chicken Tikka, Seekh and Hara Kebabs. I’m going to use the delicious Litehouse Ceasar dressing to make a shortcut version of this recipe.

 

Boneless Chicken is used in this recipe, and marinated in a combination of Caesar dressing, lime juice, garlic, chili & herbs. A traditional Reshmi Kebab is marinated in cream, cheese and or cashew paste with pepper & herbs before cooking it in a tandoor. For those of us that don’t have a tandoor, a gas bbq works really well.

 

I love recipe development and a challenge, and when a large box of salad dressings arrived at my house, I couldn’t wait to turn them into something spectacular. My hubby asked me what I planned to do with all that dressing and when I told him I was going to make a kebab, he thought I had lost my mind J I knew the creaminess & freshness of the product would be the perfect marinade for chunks of chicken. I also used lime juice, garlic, chili, fresh mint and coriander together with fresh black pepper to bump up the flavor. On a hot grill the parmesan in this dressing helps to turn the chicken beautifully golden brown.

This post has been sponsored by Litehouse foods, I have received product and compensation but the ideas and opinions are completely my own.

Silken or Reshmi Chicken Kebabs – Mild and tender chunks of grilled Chicken

Ingredients

  • 2 Chicken breasts (1 lb, 500 gms approx.)
  • Juice of 1 Lime
  • 6 tbsps Litehouse Caesar dressing
  • 1 tsp crushed Peppercorns
  • 1 tbsp crushed Garlic, Chili, Mint & Coriander
  • Salt to taste
  • Naan or Boston lettuce optional to serve
  • Garnish: Mint & Coriander leaves, Shallot rings

Instructions

  1. Cut the Chicken breasts in cubes
  2. Add all the other ingredients and mix well
  3. Cook on a hot grill till golden brown on all sides
  4. To serve, allow to cool, smear more dressing on a naan or lettuce leaf, add the Chicken, some mint leaves & coriander and top with shallot rings
https://kravingsfoodadventures.com/silken-reshmi-kebabs/

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

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You’re going to love this recipe for Mutton Biriyani … this is one of the Biriyanis that is on that Biriyani hall of fame. There are so many different types of Biriyani, and depending on where you’re from, the taste is different even though the ingredients are practically the same. I’ve made different Biriyani recipes on the blog/channel and I’m sure this one won’t be the last. You can also make this recipe with Lamb. Mutton is just basically sheep that can no longer be called Lamb since it crossed two years. In my humble opinion, Mutton has a move developed flavor and lacks that gaminess that you get from Lamb. If you’re bothered by the gamey smell of Lamb or Mutton, a good trick is to soak it in milk overnight. It’s not really necessary though, when you cook your meat as long as I do all you’re left with it the delicious aroma of the spices in the meat.

 

I also use long grain Basmati rice, this is crucial to making a good Biriyani. I like to soak my rice for at least 30 minutes as this frees all the excess starch and can be rinsed away. Saffron is also a popular ingredient in a Biriyani preparation. These come from Spain and are harvested each year from the Crocus flower. I soak some in warm milk and allow the flavor and color to infuse. Although very few people add potatoes to their Biriyani, I am one of them … the combination of potato, meat and rice is strangely exciting and it’s how my Mom prepared it. Mom’s know best.

 

This recipe calls for a LOT of onions that will be fried. Half of these will be used in the gravy and half of these will be used as a garnish. And the true flavor comes from an incredible blend of spices in the Biriyani Masala that I make in small batches and like to use fresh.

On a side note: A few weeks after I taped this Biriyani, I had a visit from a family friend who is an amazing Hyderabadi homecook. She taught me how to make Hyderabadi Biriyani and I recorded the entire thing on FB live. You can check that out here.

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

Ingredients

  • 2 cups sliced red Onions
  • ¼ cup green chilles slices
  • Salt
  • Handful of nuts – Almonds and Cashews
  • 2 lbs 8 oz bone in Mutton cut in small 1 inch pieces
  • 4 tsps each of ginger and garlic paste
  • 4 tbsps of Biriyani Masala
  • ½ cup yogurt.
  • Oil for frying
  • 1 -2 Potatoes, sliced
  • 4 cups chopped Tomatoes
  • 2 tbsps of ghee
  • Whole spices - cardamoms green and black, cloves, cinnamon, & star anise

Instructions

  1. Soak the saffron in ¼ cup of warm milk
  2. Heat some oil and start frying the onions
  3. Add ¼ cup green chilles slices
  4. Remove golden brown, take half out and leave aside, also remove the chillies
  5. Keep browning the rest and they should be getting really dark but not burnt
  6. Add some salt to help caramelize the onions
  7. Add a handful of almonds & cashew nuts and take them out of the pan and leave aside.
  8. Marinate 2 lbs 8 z – over 1 kg of mutton with the juice of a lime, 2 tsps each of ginger and garlic paste, 2 tbsps of Biriyani Masala, Salt and ½ cup yogurt
  9. In some hot oil, saute all my meat till you get a bit of color
  10. Add 2 tsps each Ginger and Garlic paste and 2 tbsps of Biriyani masala
  11. Add the onions and chilies back in
  12. Mix everything well together, add 4 cups of chopped Tomatoes and salt to taste, mix again and let this cook for 30 - 45 mins.
  13. In the last 2-3 minutes add the half done potatoes to the gravy and leave it aside
  14. In a pot heat 2 tbsps of ghee or clarified butter and throw in some whole spices like cardamoms green and black, cloves, cinnamon, & star anise.
  15. They will start sizzling, add water to the pot together with salt to taste and bring to the boil.
  16. Add the Basmati rice in after it’s been washed and drained and cook for 15 minutes.
  17. As soon as you see the water bubble to the top, turn the heat down to low as you only want to cook this rice till it’s half cooked
  18. Drain this rice well
  19. In an oven proof pot or dish, layer in half of the meat and gravy
  20. Follow this with a ½ the rice and drizzle in some of that saffron milk
  21. Add another layer of the meat with the potatoes and the final layer of rice
  22. Drizzle in the rest of the saffron milk .
  23. Cover with the fried onions and nuts we reserved earlier
  24. Use a pinch of orange food colouring to the top layer of the Biriyani
  25. Add some halved boiled eggs
  26. Cover with tin foil and cook in a preheated 350 degree oven for 30 – 45 mins
  27. Once done, dig in to all those layers and serve
  28. Add some fresh coriander and mint leaves and serve this with a side of raita.
https://kravingsfoodadventures.com/mutton-biriyani-recipe-lamb-biriyani-easy-meat-recipe/

Chicken TIKKA

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When it comes to popular Indian kebabs, Chicken Tikka is right up there. Typically these kebabs are boneless and cooked in a clay oven or a tandoor. The marinade and method of cooking is very similar to Tandoori Chicken that is usually served bone in. I’d like to believe that this original recipe comes from India but it could have also originated from it’s surrounding countries. The popular Chicken Tikka Masala, a gravy version of this dish was invented by a Pakistani Chef in Glasgow. Although Chicken Tikka is usually prepared boneless, they are also made with bone in chicken similar to Tandoori Chicken. It’s distinct taste comes from the use of mustard oil in the marinade paired with the smokiness of the Tandoor. Since most people don’t have Tandoors in their homes, I will be cooking this on my BBQ. You can also prepare this in the oven if you don’t have access to a bbq.
I’m using 1 lb chunks of boneless Chicken in this recipe and will marinate this meat twice. The first marinade consists of 1 tbsp each Ginger and Garlic paste, followed by juice of 1/2 Lemon, salt to taste and 1/2 tsp of Chilli powder. I like to leave this overnight in the fridge or at least for 30 mins.
Next heat some oil and add 2 tbsps of Gram flour. We call this Besan or Chana ka atta. Mix this in with the oil and leave it to cool. To the Chicken I’m now going to add the second marinade. Yogurt, 1/2 tsp each Chilli, Haldi, Garam Masala, Kasuri methi. Add the gram flour paste and mustard oil. Add a little more black salt. I also wanted to mention that I used Kashmiri Chilli powder in this recipe – Kashmiri Chillies are famous for their colour and are not too spicy. Notice the difference between Kashmiri Chilli powder and standard Chilli powder. If you’re using just regular Chilli powder use a little less as it’s much much spicier!
Add the gram flour and 2 tbsps of Mustard oil
I like to marinate this as long as possible to ensure the best flavour anywhere from 1 hr to overnight. Chicken Tikka Masala s often made with bbq’s onions and green peppers so I like to add this to my Chicken Tikka as well.
A note about wooden skewers. I usually do soak them in water to prevent them from burning, but I find that they burn anyway! All it does is extend the time that it takes to finally burn. If I’m going to pull the chicken off the skewers anyway before I serve it, I don’t even bother to soak it, but if I’m going to present them on skewers, I will just cover them with foil. You could also, just slide in a new skewer once cooked, and pop out the old one OR just use metal skewers.
Chicken TIKKA

Ingredients

  • 2-3 tbsps regular oil
  • 2 tbsps Gram flour
  • 3 tbsps cup beaten yogurt
  • 1 tsps Chilli powder
  • 1/2 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • 1/2 tsp Turmeric
  • 2 tbsps Mustard Oil
  • Salt to taste
  • 1/4 tsp Black salt
  • Green Pepper
  • Onion quarters
https://kravingsfoodadventures.com/chicken-tikka/

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Crispy Rice Flour & Lentil Chaklis

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This is one of my favorite snacks! It’s cripsy and delicious and you cannot stop eating it. This is pretty popular all over India and goes by so many names, Chakli, Sakli, Murukku, Chakri. The recipe also varies quite a bit, some are made with rice flour and some are made with flour. I’ve never met a Chakli I didn’t like, however I do favor the lighter tasting rice flour and butter version. The recipe and ingredients are simple but you do need a Chakli press which is similar to a Spritz cookie gun. I’ve never tried using the gun for this snack but feel free to see if it works!

Crispy Rice Flour Chaklis

Ingredients

  • 1/2 cup urad dhal, washed, soaked for minimum 6 hours and boiled till it's still holding it's shape but mushy.
  • 2 cups rice flour
  • Salt
  • 1/2 tsp hing (Asafoetida)
  • 1 tsp red chilli powder
  • 1 tsp red chilli flakes
  • 4 tsps butter
  • water only if required

Instructions

  1. The cooking time for the Urad dhal will depend on the process of cooking. If you're using a pressure cooker, it's almost done before the first whistle. If you're just boiling it in a pot, cover it and cook for about 20 mins.
  2. Drain most of the water.
  3. Process the urad dhal till it forms a puree. Cool
  4. In a food processor with a dough attachment add the rice flour, hing, salt, chilli powder, chilli flakes and the butter.
  5. Add the pureed Urad dhal a little at a time forming a nice dough
  6. You shouldn't need any additional water but if your dough is dry, add a little bit.
  7. Chill the dough.
  8. Add to a Chakli press and in a clockwise or anti clockwise motion start spiraling on a piece of parchment paper.
  9. Fry in hot oil for a few minutes.
  10. Make sure it's completely cool before taking it out and storing in an air tight container.
https://kravingsfoodadventures.com/crispy-rice-flour-chaklis/

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Boneless Chicken Biriyani

Watch my step-by-step video

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Biriyani is a legendary recipe from India, Pakistan and the neighboring countries. Half cooked Basmati rice is cooked with the steam from a Chicken or meat gravy and the results are delicious.

Although there are many ways and techniques to make a Biriyani today I’m going to show you my potluck version – Boneless Chicken Biriyani. Biriyani is typically made by cooking a Chicken or Meat base gravy and layering it with half cooked rice. It is then steamed and cooked.

There are so many different types of Biriyani Hyderabadi Kacchi Biriyani, Lucknowi & Bangalore Biriyani in the south and Sindhi, Pakistani, Lahori and Delhi Biriyani in the North. Each place has a unique recipe to call their own. I myself make several types of Biriyani but I invented this type of Biriyani that is perfect to take to a potluck, picnic or to serve a larger crowd. Most Biriyani starts with bone in Chicken or Meat. The bone really contributes to the gravy and makes a rich tasting Biriyani. I am using boneless chunks of chicken in this recipe for two reasons, 1. It cooks really fast and 2. The pieces of chicken are consistent in the biriyani and you don’t have to fight for the best pieces.

The first thing I’m going to do is marinate my chicken and soak my rice. I’m going to use 2 lbs of Chicken Thigh. Chicken thigh is more succulent and will compensate for the fact that I’m not using bone in meat. I’m going to marinate this with 1 tsp each of ginger and garlic paste, Masala, Salt and 2 tbsps of yogurt2 tsps of Biriyani . You can find Biriyani Masala at most Indian stores. I like to make my own Biriyani Masala, I find that the taste is consistent and I know that the spice blend is fresh and gluten free. I will leave a link for my Biriyani Masala blend at the end of this video and in the description. I prefer to leave my Chicken overnight in the fridge, but if you don’t have enough time, marinate it for at least one hour. I’m using 3 cups of the finest Basmati I could find. These grains are long and proud and I’m going to do my best to not break them by soaking, washing and rinsing the grain very carefully. Soak the rice at least for one hour.

I’m also going to slice and fry some potatoes, boil and slice some eggs in half and add a pinch of saffron to a cup of warm milk. Saffron is used in Indian cooking but actually comes from Spain. This is very expensive as stamens from the crocus flower have to be harvested by hand and they always have a small crop. I’m also going to slice my onions, chillies and dice some fresh and ripe tomatoes.

Please note that I will always use a cooking pot I cook the gravy in to assemble the biriyani so make sure that this is oven proof. Add about 1/2 cup oil to the pot and start to sauté the onions – I’ve got about 4 cups here and I’m going to take half out when they’re golden brown and keep them aside. I’m going to brown the other half a bit more as these will top the Biriyani later. I like to throw in some nuts as well – Cashew nuts and almonds but be weary of nut alleges if you’re taking this to a potluck or gathering where you’re not sure about dietary restrictions. Once the onions are a dark brown, take them out and keep them aside. Return the lighter onions back into the pot, add 2 tbsps sliced green chillies and the marinated chicken. Let the chicken caramelize just a little bit by allowing it to sit it the heat without stirring too often. Once the chicken has some colour, mix and add two more tsps of biriyani masala, 1 tsp each ginger and garlic paste followed by 2 cups of finely diced tomatoes. Add salt to taste cover and cook. Cook this stirring at intervals till the tomatoes are mushy and squish them down with the back of your spoon. Add one tsp of Chilli powder, this is optional if you don’t want this too spicy. You can also add 1 – 2 tbsps of Ghee. Add the cooked sliced potatoes. You want your chicken to have a nice thick and well balanced gravy.

It’s now time to cook the rice, add 2 – 3 tbsps of Ghee or clarified butter into another cooking pot and throw in some whole spices, Bay leaves, Cinnamon, Star anise, Cardamoms, and some cloves. Once they are bubbling in the ghee add water. Usually the measure is 2 cups of water for every cup of rice. I like to add more water and drain it out later, this way the grains have enough liquid to move around in. Add salt to taste. Cook the rice for X minutes till the rice is half cooked it should be firm but you should not taste a raw grain if you bite it. Drain this rice well.

Tip: It’s murphy’s law that you pot of rice will boil over the minute to take your eyes off it, so watch this like a hawk.

Take half the chicken gravy in another bowl and keep aside. Spread out the gravy, add a bit more than half the rice, add the saffron infused milk, add the other half of the gravy followed by the remainder of the rice. I like to top with the reserved fried onions and nuts, halved boiled eggs and I will add some powdered colour to the top. I usually use a nice bight yellow but some people like to use Orange and red colour as well. These colours are natural powder based colors available in Indian grocery stores. Cover with foil this is important to keep the steam in and close with a heavy lid. Cook in a 350 degree oven for 45 mins. In the olden days and even today, some people prefer to used a flour dough as a seal and cook this over a low coal fire.

I like to toss my grains together with a fork to mix to avoid breaking the grains and fold in fresh coriander and mint leaves before serving. This Biriyani may not be 100% traditional but it’s 100% delicious and will be the hit of any gathering.

This episode is dedicated to my Mom Mary Coutinho who passed away a few weeks ago after succumbing to her illness. She inspired and taught me to make this recipe and many others. I pray that she is humming away in God’s kitchen doing what she loves to do. Miss you mommy.

Boneless Chicken Biriyani

Ingredients

  • 2 lbs boneless Chicken thigh cut into bite size pieces
  • 1 tsp each Ginger & Garlic paste
  • 2 tbsps Yogurt
  • 2 tsps Biriyani Masala https://www.youtube.com/watch?v=D4ItBOu6Qq4
  • Salt
  • 1/2 cup Oil
  • 4 cups sliced red Onions
  • 1/4 cup nuts
  • 2 tbsps green chillies slices
  • 1 tsp each Ginger and Garlic paste
  • 2 cups diced tomatoes
  • 2 tsps Biriyani Masala https://www.youtube.com/watch?v=D4ItBOu6Qq4
  • 1 tsp red Chilli powder(Optional)
  • 1 sliced potato fried
  • 6 - 8 boiled eggs sliced in half
  • 1/2 cup warm milk
  • Pinch saffron
  • 3 cups Basmati rice soaked for 1/2 hr washed and drained
  • Whole spices - Bay leaves, Cinnamon, Cardamom, Star anise, cloves
  • Ghee - 4-76 tbsps
  • Powder food color(yellow)
  • Coriander and Mint leaves

Instructions

  1. Marinate the Chicken in ginger and garlic paste, yogurt, Biriyani masala and salt for at least a 1/2 hr
  2. In a large oven proof pot(this can be used to assemble the Biriyani later), heat 1/2 cup Oil and saute the Onions
  3. When the Onions are golden brown, remove half and keep aside
  4. Add the nuts to the other half and let it get a bit more brown, take this out and keep aside as well
  5. Add the first half of the onions back into the pot and add the green chillies followed by the Chicken
  6. Sear the Chicken all the way through and add 2 tsps of Biriyani Masala
  7. Add the Tomatoes and some salt to taste, cover and cook till tomatoes are mushy
  8. Add 1 tsp Chilly powder(optional) and 1 tbsp Ghee
  9. Add the potatoes, cook a bit more and keep aside
  10. Remove half the gravy and keep it aside
  11. In a seperate pot, add 2 tbsps of Ghee and saute the whole spices
  12. Add water, a bit more than 6 cups of water
  13. Add salt to taste
  14. Add the Basmati and cook till half done, about 10 mins, drain and keep aside
  15. In warm milk, soak the saffron strands
  16. In the pot with 1/2 the gravy at the bottom, add half the cooked rice, followed by half the Saffron milk
  17. Add the other half of the gravy followed by the rest of the rice and the last half of the Saffron Milk
  18. Add the reserved fried Onions with nuts
  19. Arrange the boiled eggs on top and fill in the spaces with some food color
  20. Tightly seal the pot with foil and a heavy lid and cook in a 350 degree oven for about 1/2 hr
  21. To serve, remove the eggs, mix the rice with a fork to avoid breaking the grains and fold in some fresh Coriander and Mint leaves
https://kravingsfoodadventures.com/boneless-chicken-biriyani/